Tom Kha Coconut Soup

Name: Tom Kha Coconut Soup
Cook time: 35 mins
Yield: 2 servings
Ingredients: 1 shallot; 4 garlic cloves; 1 thumb-sized knob of ginger; 1/2 red chili; 1 lemongrass stalk (or 1 tbsp stir-in paste); 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp Thai red curry paste; 1 liter vegetable stock (or 1-2 stock cubes); 400 mL coconut milk; 1 tbsp brown or coconut sugar; 1 lime; 200 grams shiitake mushrooms; 150 grams firm tofu; 1 bunch spring onion; 1 handful cilantro; Thai chili oil to taste; 1 tbsp coconut oil; salt and pepper to taste

Mains

Craving cozy with a kick? Soup season’s officially been upgraded with this Spicy Tom Kha magic.

Servings: 2

Time: 35 mins

Ingredients

1 shallot
4 garlic cloves
1 thumb-sized knob of ginger
1/2 red chili
1 lemongrass stalk (or 1 tbsp stir-in paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Thai red curry paste
1 liter vegetable stock (or 1-2 stock cubes)
400 mL coconut milk
1 tbsp brown or coconut sugar
1 lime
200 grams shiitake mushrooms
150 grams firm tofu
1 bunch spring onion
1 handful cilantro
Thai chili oil to taste
1 tbsp coconut oil
salt and pepper to taste

Process

Prepare your ingredients by chopping the shallot, garlic, ginger, and chili. Bash the lemongrass if using stalk, then set aside. Warm the oil in a saucepan on medium heat.
Add the prepared ingredients to the pan, stirring well to combine flavors. Sauté for 3-5 minutes.
Add the soy sauce, rice vinegar, and curry paste to the pan, stirring well for an additional 2-3 minutes.
Mix in your vegetable stock and allow to simmer 15-20 minutes. Strain the mixture through a sieve so only the broth remains, then stir in the coconut milk and return to a simmer.
Slice the mushrooms and tofu, then add these to the broth and cook until softened (5-10 minutes).
Add chopped spring onion and cilantro, and mix in the sugar and lime juice.
Ladle into deep bowls to serve, and garnish with red chili, coriander, lime wedges, and a swirl of chili oil.